10,000 slice recipes

Tender yellow squash and sweet Vidalia onion baked with Parmesan, sharp cheddar, and sour cream under a golden cracker crumb topping. This Southern squash casserole is a lighter take on a beloved classic.

Cheesy beer soup made with Velveeta, milk, beer, garlic, and a splash of Worcestershire. Ready in under 30 minutes for game day or a cold night when comfort food is what's for dinner.

Fried zucchini with a thin Italian-style flour-and-water batter, salted first to draw moisture, then pan-fried in oil until crisp and golden. Five ingredient summer staple.

Fruit and pasta shell salad with fruit cocktail, banana, apple, and cinnamon whipped topping. A creamy, sweet side dish or potluck dessert served cold.

Asian style sichuan beef with garlic, shallots, snow peas and red bell peppers.

Curried shrimp salad rolled inside buttery flattened bread and baked until crisp. Make-ahead, freezer-friendly party appetizer that bakes in just 10 minutes.

Puree of leeks is a silky, pale green side dish of boiled leeks blended smooth with butter. Just two ingredients, served with fried bread triangles and coriander, or topped with soft-boiled eggs.

Layered strawberry pudding with vanilla wafers, sweetened condensed milk, and whipped topping. A no-bake icebox dessert that comes together in minutes.

Light Filipino-style vegetable soup with stir-fried mixed vegetables, soy sauce, and fresh watercress stirred in at the end. A simple, nourishing bowl ready in about an hour.

Blended tomato salad dressing with white wine vinegar, onion, garlic, and celery seeds. A tangy, peppery vinaigrette with a smooth tomato base for green salads.

Old-school carrot casserole with Velveeta cheese, butter, and a crunchy crushed potato chip topping. Five ingredients and zero pretense. Pure retro comfort food.

Swedish-style hamburger patties topped with butter-sauteed golden onions and green pepper rings. Simple, old-world comfort food with just five ingredients.

Old-school chopped chicken liver with caramelized onions, garlic, hard-boiled eggs, and butter. Kept chunky, not smooth, for the real deli-style texture. A classic Jewish appetizer.

Too much fruit salad is a big-batch medley of pineapple, melon, citrus, peaches, kiwi, and banana bathed in apricot nectar and chilled overnight so the flavors meld. A bright, make-ahead crowd salad.

Cucumber kimchi fermented at room temperature for 3 days with garlic, scallions, grated carrot, red pepper flakes, and cayenne. A crunchy, spicy Korean pickle you can make at home.

Island-style flank steak fajitas marinated in pineapple juice, grilled with bell peppers and red onion, and rolled in flour tortillas with Monterey Jack cheese.